Kriek comes from the addition of whole sour cherries to the lambic. The tradition is to use about 20-30 kg of cherries (variety of the north-east of Brussels) for 100 liters. The cherries, placed in barrels, are filled with lambic and left to macerate for several weeks. In these beers we generally find hints of red fruit: raspberries, maraschino cherry and sour cherry; there are also floral notes of rose, vanilla from hazel and of course lambic.